Job opportunities

Official Degree

Graduate in Gastronomy and Culinary Arts

Duration

240 ECTS

4 years

Campus

Donostia - San Sebastián (Basque Culinary Center)

Class size

100 places

Languages

Spanish, English

Modality

On-site

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JOB OPPORTUNITIES

You can run your own restaurant, be a Michelin starred chef or a great sommelier. This degree opens the door to any area in the gastronomic sector

You will finish the degree having learnt first-hand about the most advanced culinary techniques and be able to manage all the processes that drive any gastronomic business. In this way, you can choose which field of study you want to specialise in and decide which of the following activities you want to undertake:

Professional profiles

Head of Kitchen

Coordinating and managing all the tasks carried out in a kitchen.

Restaurant Manager

Running your own restaurant or as a manager of someone else's business.

Customer Service

Directing and innovating in service and controlling customer care

 

Food Production

Managing and designing more efficient and sustainable production systems in the food sector.

Agro-food Research

Researching in order to develop new ways of working with the products.

Communications Manager

Planning, designing, developing and implementing communication strategies and actions in the gastronomic sector.

 

Gastronomic innovation

Design and develop innovative business proposals in the culinary area.

Gastronomic consultancy

Offer advice and consultancy from the perspective of innovation and communication.

Food industry

Participating in research and innovation activities in the food sector.

 

Oriol Casals

He opened his own restaurant, the Teòric Taverna Gastronómica in Barcelona

“I have been able to apply all the knowledge I learned, not only to create an amazing menu, but also to improve restaurant management”

Patricia Jurado

Researcher and professor at Harvard University

“After doing my TFG at this university, I have gone on to work on research into foaming agents”

Julian Otero

Researcher at Andoni Luis Aduriz's Mugaritz Restaurant

“The BCC opened the doors to me of major restaurants. I am now working on developing the menu and scientific projects for this 2 Michelin star restaurant”

Manuel Soto

Head of Innovation at Foodbox

“The training goes far beyond the Kitchen, we learn much more extensive techniques and skills that are highly valued in the Food sector”

Dual training

From the first year you will work in a renowned restaurant, which will allow you to put into practice what you have learned in class. In this way, part of your training will take place directly at your workplace.

More information